Cinnamon "Twisties"

Yep, this is yet ANOTHER recipe using cinnamon!! If I had my way, I would probably put cinnamon in everything I baked :) This recipe came out of the 1938 edition of the Town Crier De Luxe Recipe Book,  the same year my mom was born!

 

 

My mom used to make cinnamon rolls a lot growing up. She moved into a skilled nursing facility this past December and about three weeks ago, my family and I were able to visit with her. My mother is pretty much bedridden and her memory is starting to fail a bit, but she is still able to recognize us. I feel incredibly blessed that I still have in her my life, because she is so very ill. I think the next time I visit my mom, I will pack some cinnamon twisties in my suitcase!!!

 

Ingredients

 

2 cups white flour

5 teaspoons baking powder

1 teaspoon salt

3 tablespoons sugar

4 tablespoons shortening

2/3 cup milk

1 tablespoon unsalted butter, melted

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

 

Powdered Sugar Glaze

 

3/4 cup powdered sugar

2 teaspoons water

 

Preheat oven to 400 degrees. Spray a 9-inch round pan with non-stick cooking spray. In a large bowl, put the flour, baking powder, salt and sugar. "Cut" in the shortening with two knives. Pour the milk in the middle and with a large spoon, mix well until soft dough forms. On a lightly floured surface, knead about 10 times and then roll out until it is 12 inches long and six inches across. Brush the melted butter over the entire surface. In a small bowl, put the sugar, cinnamon and nutmeg. Sprinkle evenly over the dough and then roll up like a jelly roll and cut into eight slices. Place in prepared pan. The cinnamon rolls will look small, but with five teaspoons of baking powder, they get bigger, I promise!  Bake for 20 minutes or until they begin to turn lightly brown on the bottom. Remove from oven. In a small bowl, put the powdered sugar and water. Mix well with small spoon until smooth and then drizzle over the "twisties." Makes eight. Cover loosely with foil at room temperature.

 

 

Cinnamon Coffeecake

In another life I must have been a cinnamon stick.  I LOVE everything and anything cinnamon and so does my family!  While looking through an 1959 edition of "Betty Crocker's Guide to Easy Entertaining" that belonged to my mother-in-law,  I found a recipe for "Butter-Ball Coffee Cake."  It used just a handful of ingredients so I decided to try it.  I altered the recipe slightly (using one can of biscuits (not two like the recipe said) and leaving out the nuts).  I also decided to change the name to "Cinnamon Coffeecake" because that's what I would classify it as! 

It was so incredibly easy that I made it up in less than five minutes.  It takes about 15-20 minutes to bake, which is great because I made them last Friday morning when I really didn't feel like having a bowl of cereal for breakfast but had a taste for something with cinnamon!

Ingredients:

1 package refrigerated  biscuits (8 count) - any
    brand (I used Pillsbury Grands)
1/4 cup unsalted butter (melted)
3/4 cup white sugar
1 tablespoon cinnamon

Preheat oven to 375 degrees and lightly grease a 9-inch pan with cooking spray.  In one bowl, melt the butter.  I used a microwave to melt the butter, you can also do over the stove in a small saucepan.  In a separate bowl, mix the sugar and cinnamon together.  Take each biscuit and dip first in the melted butter and then in the sugar and cinnamon mixture, making sure to thoroughly coat each biscuit.  Place in pan and bake for 15-20 minutes or until toothpick inserted into one of the biscuits comes out clean.  Let cool about 10 minutes.